Easy Vegan Fried Rice
If you love Chinese takeout fried rice, you’ll love this vegan alternative. It uses frozen veggies to save time chopping.
Servings: 4 servings
Ingredients
Tofu
- 1 14-ounce extra firm tofu broken into bite-sized pieces
- 1 tablespoon coconut oil or neutral vegetable oil
- 2 Tablespoons nutritional yeast
- ½ teaspoon salt or to taste
- ⅛ teaspoon turmeric for color
Fried rice
- 4 cups cooked and chilled jasmine rice
- 2 cups frozen peas and carrots mix
- 1 bunch of green onions chopped
- 3 garlic cloves minced
- 1-3 Tablespoon coconut oil or neutral oil for sautéing
Sauce
- 4 Tablespoons soy sauce or tamari
- 1 ½ Tablespoons maple syrup
- ½ teaspoon sesame oil
Instructions
To Prep the Tofu
- Add the crumbled tofu pieces and remaining tofu ingredients to a medium pan. Gently mix everything until the seasonings are fully incorporated. Set aside and proceed with the fried rice steps below. (Doing this step first will help the recipe move along quickly.)Or, cook the tofu immediately and reheat it in step 5 before adding to the rice.1 14-ounce extra firm tofu, 2 Tablespoons nutritional yeast, 1 tablespoon coconut oil, ½ teaspoon salt, ⅛ teaspoon turmeric
For the Fried Rice
- Sauce: In a small bowl mix the sauce ingredients, and set aside.4 Tablespoons soy sauce, 1 ½ Tablespoons maple syrup, ½ teaspoon sesame oil
- Veggies: In a large wok (or non-stick skillet), heat the oil over medium-low heat. Add the garlic and the white parts of the green onions. Cook over for 3-5 minutes, or until fragrant. Tip: Save the green tops of the onions for garnish.
- Now, add the frozen peas and carrots to the wok and turn the heat up to medium-high. Sauté for 8-10 minutes to defrost, soften, and slightly brown the veggies. Stir frequently.
- Rice: Add the cold rice to the wok and stir to combine, breaking up any clumps. Continue to stir frequently to heat the rice evenly. If the ingredients start to stick, add a bit more oil.Tip: For a lightly crispy texture, let the rice sit undisturbed between stirrings to allow it to "fry".
- Tofu: While the rice is heating up, cook the tofu over medium heat for about 10-15 minutes or until it is firm and browned to your liking. Stir periodically while it cooks.
- Once the rice is hot turn off the heat and add the sauce mixture to taste. Gently mix the rice until the sauce is evenly distributed. Then mix in the warm cooked tofu.Serve immediately topped with chopped green onions.
Notes
- To replace the tofu with Just Egg: Pour the desired amount of Just Egg into a separate pan. Use a spatula to move the Just Egg around the pan scrambling it while it cooks. When the liquid is fully cooked and fluffy, use the spatula to break the scramble into bite-sized pieces. Then add it to the fried rice at the end as you would the tofu scramble.
- Type of rice to use: Any long-grain white rice is ideal. I use and recommend jasmine rice for the best taste and texture. You can also use medium-grain rice or brown rice. I don’t recommend short-grain sushi rice. It’s too sticky and will stay clumpy.
- Cold rice: Cold leftover rice is best since it firms up in the fridge and becomes less sticky. The firmer grains make it easier to break up any clumps.
- To use freshly cooked rice: If you're in a pinch and need to use fresh rice, it's best to chill it in the refrigerator first.
To chill freshly cooked rice, line a baking sheet with parchment paper, then evenly spread the warm rice out across the parchment paper. Place the baking sheet in the fridge for 20-30 minutes or until the rice is cold. Remove it from the fridge just before adding to the wok.
Nutrition
Serving: 1serving | Calories: 457kcal | Carbohydrates: 57g | Protein: 11g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Sodium: 1450mg | Fiber: 4g | Sugar: 5g
